Abstract
Cheese whey is a waste produced in the dairy industry which generates problems if it is dumped directly into the sewer due to its high organic load. An alternative for cheese whey management is anaerobic digestion, a biological process that transforms organic matter into biogas and digestate, two products with significant energy and agricultural potential. This work was aimed at contributing to the building of knowledge about the anaerobic degradation of cheese whey, developing a bibliometric analysis, and tracing trends in related research from 2010 up to the present, using PRISMA® to develop a systematic review based on Scopus® and using Excel® and bibliometric software (VosViewer® and RefViz®) for the identification of information. Our results show that the research around cheese whey is relatively recent and that the highest percentage of publications is from 2018 onwards. Twelve variables of the anaerobic cheese whey degradation process were identified and grouped into five factors: substrate, reactor configuration, digestate analysis, microbiological analysis, and inoculum. Likewise, it was identified that most of the anaerobic processes allow the implementation of the circular economy into the dairy sector. In conclusion, the application of anaerobic digestion in the dairy sector can help to close the productive cycles, produce biofuels, and reduce pollution.
Highlights
According to the Food and Agricultural Organization [1], 8.01 × 108 t/year of milk is produced in the world, of which 37% is used to obtain cheese and other products, 30% is used for butter production, and the rest (33%) is used to produce yogurts and chocolate milks, among others
The anaerobic degradation of cheese whey is an alternative for waste management and recovery that allows the closure of the productive cycle of cheese production
It contributes to the proper management of the waste that is produced worldwide
Summary
According to the Food and Agricultural Organization [1], 8.01 × 108 t/year of milk is produced in the world, of which 37% is used to obtain cheese and other products, 30% is used for butter production, and the rest (33%) is used to produce yogurts and chocolate milks, among others. The largest milk producers are the USA and the European Union [2]. According to figures from Eurostat [3], in 2017 the European Union produced 1.7 × 108 t of milk, of which 93% was used to obtain dairy products The USA produced around 9.9 × 107 t of milk in 2019, which was mainly transformed into more than 600 types of cheese and milk powder [4].
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
